Subj:	Bonus Jelly And Jam Recipes For Next Week
Date:	97-08-12 17:03:30 EDT
From:	TheCook121

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raspberry Freezer Jam
 Categories: Newspaper, Jam/jelly, Fruits
      Yield: 7 cups
 
      3 c  Raspberries, cleaned &
           -  picked over
  5 1/4 c  Sugar
      2 tb Lemon juice
      1 pk Sure Jell fruit pectin
    3/4 c  Water
 
  Put the raspberries into a large bowl and crush the fruit lightly
  with a fork or potato masher.  Add the sugar and lemon juice.  Set
  aside to allow the sugar to dissolve with the fruit for 10 minutes.
  
  Place the Sure Jell and water in a small saucepan and bring to a boil,
  stirring constantly.  Boil for 1 minute, stirring all the time.  The
  mixture will turn clear.
  
  Pour over the fruit mixture and stir well for about 3 minutes.
  
  Immediately spoon into clean clear plastic containers, leaving about
  1/2-inch of space at the top to allow for expansion in the freezer.
  
  Seal with lids and let stand at room temperature for 24 hours.
  
  Freeze for up to 1 year.  May be refrigerated for up to 1 month.
  
  **  Dallas Morning News -- Food section -  19 July 1995  ** Posted by
  The WEE Scot  --  Paul MacGregor
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ruby Red Jam
 Categories: Canfood, Water bath, Jam/jelly, Typed
      Yield: 5 servings
 
      2 c  Strawberries
      2 c  Raspberries
      1 c  Dark sweet cherries; chopped
      3 tb Lemon juice
      4 c  Granulated sugar
 
  Sterilize 5 half pint jars. Keep hot until needed. Prepare lids as
  manufacturer directs.
  
  Rinse strawberries and raspberries in several inches of cold water.
  Lift berries from water. Remove stems and hulls.
  
  Place a plate in refrigerator. in a 6 quart pot, combine strawberries,
  raspberries and cherries, lemon juice and sugar. Stir, then let stand
  15 minutes until juices begin to flow.
  
  Bring to a boil, stirring constantly over medium heat. Set heat to
  just maintain boil; cook 15 minutes.
  
  Test doneness with a plate test as follows: Remove pot from heat.
  Place a spoonful of jam on the chilled plate; place in freezer 1
  minute. Draw a finger through jam on plate. If jam does not flow back
  filling in path, it is thick enough.
  
  Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space.
  Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close
  remaining jars. Process in boiling water bath 5 minutes.
  
  Source: Oregonian FoodDay by Barbara Durbin Typos by Dorothy Flatman
  1995
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mulberry Jam
 Categories: Jam, Mulberries
      Yield: 1 cup
 
      4 c  Half-ripe (red to purple)
           Mulberries
    1/4 c  Water
           Fresh lime juice
           Sugar
 
   Plce berries and water in a 1-1/2 qt saucepan, cover, and cook about
  5 minutes, until berries are soft. Remove from heat, and taste for
  acidity, adding lime juice as necessary. Cool a teaspoonful of the
  juice to room temperature, and test for pectin *. Discard test
  mixture without tasting. Add liquid pectin, 1 tablespoon at a time,
  reteseting until you have the desired pectin level, and add sugar
  accordingly before boiling the jam until it is thick. It need not set
  like jelly. Ladle into hot, sterilized 8-oz jar, seal, cool, label
  and refrigerate. Microwave Directions: Reduce the water in the first
  step to 2 tablespoons. Microwave jam on high in a 2-qt microwavable
  glass measure or casserole with vented cover about 5 minutes. Test
  for acidity and pectin, and discard test mixture without tasting. Add
  lime juice and sugar, and transfer to a range top pot for final
  cooking because microwaving does a poor job of evaporating liquid
  rapidly. Pack as above. *Test for Pectin:  Measure  into a small cup
  a teaspoonful of rubbing alcohol and 1 teaspoonful of cooked juice
  cooled to room temperature. Shake the cup gently to coat the juice
  with the alcohol, and let stand 60 seconds. Then, pour the mixture
  into a saucer. If a solid mass of gelatin occurs the pectin level is
  too high, and you should use 1 cup of sugar for each cup of cooked
  juice or fruit with its juice; if large, broken flakes of gelatin
  form, you will need 1/2 to 3/4 cup of sugar of each cup of
  unsweetened fruit or juice.
  
  Source: Preserving Today by Jeanne Lesem
  
  From the collection of Karen Deck
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple-Pepper Jelly
 Categories: Fruits
      Yield: 4 servings
 
      2 c  Water
      6 oz Frozen Apple Juice; Thawed
  1 3/4 oz Powdered Fruit Pectin; 1 Pk
  3 3/4 c  Sugar
      1 x  Red Pepper; Crushed,To Taste
    1/8 ts Red Food Coloring
 
  Stir the water, apple juice concentrate and pectin in a 3-quart
  saucepan, until the pectin is dissolved.  Heat to boiling, stirring
  constantly. Add the sugar and red pepper then heat to a rolling boil,
  stirring constantly.
   Remove from the heat and strain.  Add the red food color.
  Immediately pour into hot sterilized jars or glasses or freezer
  containers. Cover tightly and cool.  Refrigerate no longer than 4
  weeks or freeze no longer than 2 months.  Serve with meat. Makes 4
  half pints of jelly. GRAPE JELLY: Substitute 1 can (6 oz) of frozen
  grape juice concentrate for the apple juice concentrate.  Omit the
  red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 oz)
  frozen tangerine juice concentrate for the apple juice concentrate.
  Omit red pepper and food color.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lime Jelly
 Categories: Fruits
      Yield: 4 servings
 
      3 c  Sugar
      1 c  Water
      6 oz Frozen Limeade; Thawed
      2 tb Lemon Juice
      5 dr Green Food Coloring
      2 dr Yellow Food Coloring
      3 oz Liquid Fruit Pectin; 1 Pouch
 
  Heat the sugar and water to boiling in a Dutch oven, stirring
  occasionally. Boil and stir for 1 minute more then remove from the
  heat. Stir in the limeade concentrate, lemon juice, and food
  colorings. Add the fruit pectin and skim off the foam.  Immediately
  pour into hot sterilized jars, glasses, or freezer containers.  Cover
  tightly and cool to room temperature. Store no longer than 4 weeks in
  the refrigerator or 2 months in the freezer. Makes six 5-oz glasses
  of jelly.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jalapeno Jelly
 Categories: Spicy, Preserves, Gifts
      Yield: 1 servings
 
    3/4 c  Ground bell peppers (seeded)
    1/2 c  Seeded and ground jalapenos
      6 c  Sugar
  1 1/2 c  Cider vinegar
      6 oz Liquid pectin
           Green food color
 
  Mix green bell peppers, chiles, sugar and vinegar and bring to rolling
  boil. Boil 1 minute. Remove from heat and allow to cool slightly. Add
  pectin and 4 to 5 drops food color. Mix well. Strain into hot
  sterilized jars and seal.
  
  Makes about 6 half-pints
  
  (C) 1992 The Los Angeles Times
 
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